Place the uncooked pie crust in the air fryer basket and air fry at 320°F for 3-4 minutes. Then, remove the basket from the air fryer and leave the crust inside it while you prepare the pie filling.
In a large bowl, stir together corn syrup, brown sugar, melted butter, vanilla extract, and salt.
In a separate bowl, whisk the eggs, then pour them into the pie-filling bowl and combine.
Add the pecans and mix until fully incorporated.
With the pie crust in the air fryer basket, pour the pie filling into the crust, ensuring not to overfill. If you have more pie filling than needed, discard the extra.
I recommend covering the pie with foil, so the pecans and crust don’t burn while cooking. Make sure to tuck the edges around the pie pan, so the foil doesn’t fly up while cooking, as it's not safe to touch the top heating element.
Air fry at 350°F for 30 minutes, then remove the foil and continue for 5-10 minutes more until the middle is set and the top of the pecan pie and crust are golden.
Open the air fryer and let the pecan pie cool in the basket or on a wire rack. Allow the pie to reach room temperature before serving.
